Palak Paneer – An Iron and Protein Rich Vegetarian Spinach Curry
When it comes to rich and delicious vegetarian meals that are suitable for the whole family curries are an excellent source of inspiration. This is a really affordable vegetarian curry to make, but it is also filled with iron and protein from the spinach, lentils and paneer.
We have often mentioned that baby food doesn’t need to be bland and that the earlier you introduce your little one to a variety of foods and flavours the better! Flavoursome foods are also key to working towards family mealtimes, because the older members of the household are more likely to eat the same food at the same time if is tastes good!
Age Recommendation - from 6 months.
Palak Paneer
Ingredients
- 1 tsp turmeric
- ½ tsp cayenne pepper (this creates mild warmth but if your LO is not use to any spice use ¼ of a tsp)
- 2 tbs olive oil
- Paneer (200g)
- 3 x packets of frozen spinach (250g per box)
- 2 x whole tomatoes
- ½ cup of low sodium stock
- 1 onion
- 1 carrot
- 1 tbs ginger
- 1 tbs garlic
- 1 tsp garam masala
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 can of lentils (drained and rinsed)
- 1 tbs tahini (unhulled ideally)
- ¾ of a cup of Greek yogurt
Method
- Heat your pan then add 1 tbs of oil and your paneer to brown
- Then add in your spices and remaining olive oil before cooking for 4-5 mins until the spices are nice and fragrant. If it is sticking too much, you can add a tablespoon of water to prevent burning. This step is really important, as it gives the dish a rich flavour
- Get your blender out and blitz your spinach, carrot, onion and tomatoes. Then add this to your pan with the spices
- Add in your stock and drained lentils to the pan. Cook for 20-30 minutes
- Turn off the heat before adding in your yogurt and tahini
Serve with
- our 2-ingredient Yoghurt Flat Bread
- our Creamy Indian Dahl
- or some simple steamed veggies
When do you add the yoghurt and lentils?
Hi Helen, add your lentils and yoghurt in the last two steps of the method. Enjoy!